Crockpot Applesauce

This is so yummy!  Our family LOVES it & I make a triple batch at least once a week.

Crockpot Applesauce

4 large apples - peeled, cored, & cut into quarters (I like to use a couple different varieties--usually red delicious, gala, & braeburn)

juice from 1 lemon (I use 3 Tbsp. bottled lemon juice)

1 tsp. vanilla

1/4 C. water

1/2 tsp. cinnamon (I use more & I don't measure it--I just sprinkle a bunch on top)

1 Tbsp. brown sugar (optional--I don't use it)

nutmeg (the recipe doesn't call for it, but I like to sprinkle some on top with the cinnamon)

Place apples in crockpot.  Add lemon juice, water, & vanilla.  Add in cinnamon & brown sugar.  Cook on low for 4-6 hours or until apples are tender.  Mash with potato masher until you reach your desired consistency (we like ours to be chunky still).  Store in fridge.

*I always like to do a triple batch in my big crockpot because we go through it so fast.  The amount of lemon juice for a triple batch is 1/2 C. plus 1 Tbsp.

recipe from somewhere online...I can't remember where--oops!

Pesto Ranch Chicken

This was SO easy & SO good!  Danny & I both loved it.

Pesto Ranch Chicken

8 boneless, skinless, chicken thighs (I used boneless, skinless breasts & I just put how many fit in my crockpot--I think it was 6)

6 oz. jar pesto (I used basil pesto)

1 pkg. ranch dressing seasoning mix

1/2 C. chicken broth



Combine all ingredients in crockpot.  Cook on low for 6-8 hours or on high for 3-4 hours.




recipe from Holly

Presumption Bars

These were tasty & easy!

Presumption Bars


2 C. oatmeal

1 C. flour

1 C. brown sugar

1/2 tsp. salt (I used 1/4 tsp.)

1/2 tsp. soda

3/4 C. butter, softened (next time I think I will just melt it)

1 can (14 oz.) sweetened condensed milk

3/4 C. peanut butter (I used creamy)

1 bag (12 oz.) dark chocolate chips (I used semi-sweet)



In large bowl, combine oats, flour, brown sugar, salt, & soda.  Cut butter in to form crumbly mixture.  Reserve 1 1/2 C. and set aside.  Pat the remaining mixture into the bottom of a greased 9x13 pan.  In a small bowl, use an electric beater to mix peanut butter & sweetened condensed milk.  Carefully spread peanut butter mixture over the oatmeal layer.  Sprinkle with chocolate chips & then top with the reserved oatmeal mixture.  Bake at 350 degrees for 25 to 35 minutes.  Let cool for 1/2 hour before serving.




recipe from Bex Box

Baba Ganoush

It doesn't look very appetizing, but it's tasty.

Tahini paste.  I found it at Giant Eagle--you can also get it online as well.  It's a little expensive, but you only use a little bit in the recipe, so it will last a long time.

We like to eat the baba ganoush with pita crackers.  I also really like the garlic & herb flavor.  I found these at Aldi & they're less than $2 for a box.

Baba Ganoush

2-3 medium/large eggplants

2-3 Tbsp. Tahini paste (to taste--I use 1-2 Tbsp)

2 Tbsp. chopped fresh parsley (I don't use it)

1/4 tsp. cumin (to taste--I use a little bit less)

1-2 Tbsp. lemon juice (to taste)

1 Tbsp. sugar (to taste)

1 Tbsp. minced garlic (I like garlic a lot, so I use 2-3 Tbsp.)

garlic salt (to taste)

pepper (to taste)

Cover a baking sheet with foil & spray with cooking spray.  Wash & dry eggplant & make several pokes with a fork on both sides of the eggplant.  Rub the entire eggplant with a small amount of oil (I use canola).  Bake at 450 degrees for 60-80 minutes (turn eggplant halfway through cooking).  The eggplant will basically look burnt when they are finished.  Place in a brown paper bag & let cool (I usually leave mine for 1-2 hours or sometimes longer if I'm feeling lazy).  After the eggplant has cooled, cut open & separate the meat of the eggplant (it's quite slimy) from the skin.  Throw the skin away & put the eggplant with the rest of the ingredients in a blender & blend until you reach your desired consistency.  Add more of the ingredients if necessary to reach your desired taste.  Let chill & serve with crackers (we like pita crackers) or veggies (I like it with carrots or celery).  Store in fridge.



*this also freezes well too.




recipe from Nate & Anne Hinebaugh

Cowboy Oatmeal Cookies

These cookies were SO good!  I will definitely make them again & I think it would be great with different flavors of chips as well.

Cowboy Oatmeal Cookies


2 C. flour

1/2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt (I did 1/4 tsp.)

1/2 C. butter, softened

1/2 C. oil (next time I want to try 1/4 C. oil & 1/4 C. unsweetened applesauce)

1 C. brown sugar

1 C. sugar

2 eggs (I used egg beaters)

1 tsp. vanilla

2 C. oatmeal (I used 3 C.)

1 C. butterscotch chips




Sift together flour, baking powder, soda, & salt; set aside.  Cream butter, oil & sugars until smooth.  Add in eggs & vanilla.  Gradually stir in the sifted dry ingredients until well blended.  Mix in oats & butterscotch chips.  Scoop dough onto greased cookie sheet & bake at 350 degrees for 8-12 minutes.




*I froze some of the cookie dough balls to bake at a later time & they turned out awesome--maybe even better than the first ones :)






recipe from Ellie Davies from allrecipes

Corned Beef & Cabbage

This was VERY good!  Will definitely make this again!

This is what the package of corned beef looked like.

Corned Beef & Cabbage

1 pkg. Corned Beef Brisket (mine was about 3 lbs. & I trimmed off the fat)

spice packet that comes with the corned beef brisket

1/2 tsp. garlic powder

1 onion, peeled & cut into quarters (or 1 tsp. onion powder)

1 small cabbage, cored & cut into wedges

6 large potatoes, quartered (I used red potatoes & just did as many as would fit)

4 large carrots, peeled & cut into chunks (I used way more carrots)

1 can beef broth (recipe didn't call for this, but I added it)

Place all ingredients into a large crockpot.  Cook on low for approximately 8 hours.  (I ran out room in the crockpot, so I added the rest of the cabbage after everything had cooked down & created more space).

recipe from Cindy on allrecipes

Peanut Butter Cookies

These were very tasty!  They were even better with a mini Reese's peanut butter cup instead of a kiss!

Peanut Butter Cookies


3/4 C. peanut butter (I used crunchy)

1/2 C. Crisco All-vegetable shortening (I used 1/4. C. Crisco & 1/4 C. softened butter)

1 1/4 C. brown sugar

3 Tbsp. milk (I used skim)

1 Tbsp. vanilla extract (I used less since I was using real vanilla)

1 large egg (I used egg beaters)

1 3/4 C. flour

3/4 tsp. soda

3/4 tsp. salt (I used just under 1/2 tsp.)



Heat oven to 375 degrees.  Combine peanut butter, shortening, brown sugar, milk & vanilla in a large bowl.  Beat with mixer on medium speed until well blended.  Add egg, beating just until blended.  Combine flour, soda, & salt.  Add to creamed mixture at a low speed, mixing just until blended.  Drop by rounded tablespoons 2 inches apart onto baking sheet  (I rolled the cookie dough balls in some sugar before baking).  Bake 6 to 8 minutes or until set & just beginning to brown. (Immediately press in a kiss or mini peanut butter cup right after they come out of the oven).  Cool on baking sheet for 2 minutes.  Remove to wire rack to cool completely.


Makes approximately 3 dozen cookies.




*I did a double batch of this recipe.





recipe from Jif

Hearty Minestrone Soup

This was yummy & very easy.  Crockpot recipes are the best!

Hearty Minestrone Soup


1 can (28 oz.) diced tomatoes, undrained

1 can (14 1/2 oz.) diced tomatoes, undrained

2 C. water

2 medium carrots, sliced (I used 4 carrots)

1 medium onion, chopped (I used 1 1/2 tsp. onion powder instead)

1 medium zucchini, chopped (I used 2 C. shredded instead)

1 pkg. (3 1/2 oz.) sliced pepperoni (I didn't use quite that much & I cut it up & used turkey pepperoni)

2 tsp. minced garlic (I used 3-4 tsp.)

2 tsp. chicken bouillon

1/2 tsp. basil

1/2 tsp. oregano

2 (16 oz.) cans kidney beans, rinsed & drained (I used 1 can of light & 1 can of dark)

1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry (next time I think I will do a little less spinach)

1 1/4 C. cooked elbow macaroni (1/2 C. + 1/8 C. dry macaroni & I used whole wheat)

shredded Parmesan cheese (I didn't use this)

1-2 tsp. garlic powder (recipe didn't call for this, but I added some)




Combine the first 10 ingredients in a large crockpot.  Cover & cook on low for 6-8 hours or until vegetables are tender.  Stir in the beans, spinach, & macaroni.  Cover & cook 15 minutes or until heated through.  Sprinkle with cheese if desired.



Yield: 7 servings (2 3/4 quarts).

Nutrition Facts: 1 1/2 C. (calculated without cheese) equals 276 calories, 7 g. fat (3 g. saturated fat), 12 mg. cholesterol, 974 mg. sodium, 41 g. carbohydrate, 12 g. fiber, 15 g. protein.




recipe from Bonnie Hosman on Taste of Home website

Banana Cake & Praline Frosting

This is not a very good picture, but this cake is SO good!  The frosting is definitely what makes this cake--it's a must try!

Banana Cake & Praline Frosting


2 3/4 C. sifted flour

3 1/2 tsp. baking powder

3/4 C. butter, softened

1 tsp. salt (I used 1/2 tsp.)

1 1/2 C. sugar

3 eggs (I used egg beaters)

1 tsp. vanilla

2 C. mashed bananas (4-5 bananas)


Sift flour, baking powder, & salt.  Cream butter until soft.  Gradually add sugar, beating until light & fluffy.  Beat in eggs & vanilla.  Add dry ingredients & bananas alternately, blending thoroughly, but don't overmix.  Pour into greased 9x13 pan.  Bake at 350 degrees for 20-30 minutes or until a toothpick inserted in the center comes out clean.  Make sure not to overbake!




Praline Frosting


1/2 C. butter

1 C. packed brown sugar

1/4 C. milk (I used skim)

2 C. sifted powdered sugar (I was lazy & didn't sift mine)

1/2 C. chopped pecans or walnuts (optional--I didn't use, but it is really good with nuts)



Melt butter in saucepan.  Stir in brown sugar & cook for 2 minutes (continually stirring).  Add milk & bring to a boil.  Take off of heat & pour into a bowl.  Cool to lukewarm (I let mine cool for about 45 minutes) & beat in powdered sugar.  Add half of the nuts & mix well.  Spread onto cake & sprinkle remaining nuts on the frosted cake.




recipe from Mom

Italian Chicken & Potatoes

This was very easy & good--I love crockpot recipes!

Italian Chicken & Potatoes


4 boneless, skinless chicken breasts

1/2 C. - 1 C. Italian salad dressing (I used fat-free & about 3/4 C.)

1 tsp. Italian seasoning

4-6 potatoes, cut into wedges (I used red potatoes & they were great!)

1/2 C. parmesan cheese, grated (optional--I didn't use this)




Place chicken & potatoes in crockpot.  Pour dressing over top & then sprinkle on seasoning & cheese.  Cook on low for 6-7 hours or until chicken is done & potatoes are tender.




recipe from Ali

Pumpkin Pie Fudge

 This was really yummy--you must make this if you are a pumpkin fan!

Pumpkin Pie Fudge

1 1/2 C. sugar

2/3 C. evaporated milk

1/2 C. pumpkin (not pumpkin pie mix)

2 Tbsp. butter

1/4 tsp. salt (I used a little less)

1 1/2 tsp. pumpkin pie spice *

1 (12 0z.) pkg. white chocolate chips

2 C. mini marshmallows

1 1/4 tsp. vanilla

1/3 C. chopped nuts (optional--I didn't use any)



Line 8" square pan with foil.  Grease foil with cooking spray.  Lightly grease sides & bottom of medium saucepan with butter.  Combine sugar, milk, pumpkin, butter, salt & spices in saucepan.  Stirring constantly over medium heat, bring mixture to a boil.  Boil for 12 minutes.  Remove from heat & immediately stir in white chocolate chips & marshmallows until melted (this took several minutes of stirring before they were all melted).  Add nuts & vanilla.  Pour into prepared pan.  Chill in fridge until set.  Cut into small squares to serve.  Cover & store leftovers in fridge.




*I didn't have pumpkin pie spice so I used:

1 tsp. cinnamon

1/4 to 1/2 tsp. ginger

1/4 tsp. cloves

a few shakes of nutmeg





recipe from Jenni Hughes